Musakhan

Ingredients

• 1 whole chicken, cut into pieces
• 4 large flatbreads (taboon or similar)
• 4 onions, thinly sliced
• 1/4 cup sumac
• 1/2 cup olive oil
• 1/4 cup pine nuts, toasted
• 1 tsp allspice
• Salt and pepper to taste

Instructions

1. 1Season the chicken pieces with salt, pepper, and allspice, then roast or pan-sear until golden and cooked through.
2. 2Heat olive oil in a large pan and slowly cook the sliced onions over low heat until very soft and caramelized, about 30 minutes.
3. 3Stir sumac generously into the softened onions, cooking a few more minutes to release their color and tang.
4. 4Lay the flatbreads on a baking tray and spread a portion of the sumac onions over each.
5. 5Place pieces of the cooked chicken on top of the onion-covered bread.
6. 6Drizzle with more olive oil and bake briefly in a hot oven until the bread edges crisp and everything is heated through.
7. 7Scatter toasted pine nuts over the top.
8. 8Serve warm, torn into pieces, often with a side of plain yogurt.

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